Spring Green & Lemon Orzo Salad: A Breath of Fresh Air

Think of this spring salad as a little burst of springtime energy in a bowl. It’s light, refreshing, and comes together quickly, making it perfect for a nourishing lunch, a simple side dish, or even a light supper. Just like the gentle encouragement your MFD doula offers, this salad offers a bright and uplifting experience without any fuss.

What You’ll Need for Your Effortless Spring Salad:

• 1 cup orzo pasta (that lovely rice-shaped pasta that cooks up in a flash)
• 1 bunch of asparagus, trimmed and cut into 1-inch pieces (easily found in most grocery stores this time of year!)
• 1 cup frozen peas (a springtime staple that requires zero prep)
• 1/4 cup fresh mint leaves, roughly chopped (adds a delightful coolness)
• 1/4 cup fresh chives, snipped (a mild oniony note that sings of spring)
• Zest and juice of 1 lemon (the sunshine in a citrus!)
• 2 tablespoons olive oil (for that smooth, flavorful base)
• Salt and freshly ground black pepper to taste (simple seasonings, big impact)
• Optional: crumbled feta cheese for a little creamy tang (easily omitted if dairy-free is preferred)

Let’s Toss Together Some Springtime Joy:

1. Cook the Orzo: Prepare the orzo according to the package directions. Once cooked, drain it well and rinse it under cool water to stop the cooking process. This keeps the orzo from getting sticky.
2. Quick Blanch the Greens: While the orzo is cooking, bring a small pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes, until it’s bright green and tender-crisp. Immediately add the frozen peas and cook for another minute, just until they’re heated through. Drain the vegetables and rinse them with cold water to preserve their vibrant color.
3. Brighten the Dressing: In a large bowl, whisk together the lemon zest, lemon juice, and olive oil. Season generously with salt and freshly ground black pepper. Taste and adjust the seasonings as needed – you want it to be bright and zesty!
4. Combine and Refresh: Add the cooked orzo, blanched asparagus and peas, chopped mint, and snipped chives to the bowl with the lemon dressing. Toss everything gently until well combined, allowing the flavors to mingle.
5. Optional Creaminess: If you’re using feta, gently fold it into the salad.
6. Serve and Enjoy: This salad is delicious served warm, at room temperature, or even slightly chilled. It’s a versatile dish that fits seamlessly into busy days.

This Spring Green & Lemon Orzo Salad is a testament to how simple ingredients, when combined thoughtfully, can create something truly delightful. It’s a recipe that honors the freshness of the season without demanding hours in the kitchen,

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